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Other than Brewing => All Things Food => Topic started by: MrNate on December 26, 2010, 06:57:56 PM

Title: Hot Wings?
Post by: MrNate on December 26, 2010, 06:57:56 PM
I know we had a discussion going about hot wings a little while back, but now I can't find the recipes!

Someone here had a deep-fry method they recommended that involved lightly coating in corn starch and deep frying, but that's all I remember. Anyone know what I'm talking about?

I usually bake wings, but I wanted to try it this way for once.
Title: Re: Hot Wings?
Post by: EHall on December 26, 2010, 09:14:02 PM
Mix an 1/8 to a 1/4cup of cornstarch to 1C flour, dredge and fry.
Title: Re: Hot Wings?
Post by: capozzoli on December 26, 2010, 09:22:46 PM
I do them with just corn starch. Dry the wings really well if you can and then put them in a brown paper grocery bag. Salt them and place in a good amount of corn starch. Shake it vigorously. Then fry them immediately. 

For god sake man, dont do them in the oven.

My sauce is made with a mixture of melted butter, Tabasco sauce and maybe some chili garlic sauce.

How bout some curry wings? or black bean sauce. seet and sour wings with pineapple. Oh the possibilities are endless.

Title: Re: Hot Wings?
Post by: weazletoe on December 26, 2010, 09:31:07 PM
Never tried the corn starch, butI will. I found the trick to frying them is to drop them for about 3-4 mins, take them out and let them rest for 4 min, and then back in again for another 3-4.
  For wing sauce, I mix up equal portions of Frank's wing sauce, and melted butter. Since I've been doing mywings this way, I've rally never had a desire to eat wings out, again.
Title: Re: Hot Wings?
Post by: MrNate on December 26, 2010, 09:42:13 PM
Couldn't bring myself to do it. I just put them in the fridge to marinate.

I don't know what it is, I just can't wrap my mind around not marinating wings.
Title: Re: Hot Wings?
Post by: johnf on December 26, 2010, 10:13:54 PM
For god sake man, dont do them in the oven.
 

Alton Brown's oven method makes a wing that compares favorably with fried wings, IMO. It's not a low fat things, wings are mostly fat no matter how you cook them, I actually think it is a better method.
Title: Re: Hot Wings?
Post by: capozzoli on December 26, 2010, 10:18:32 PM
Im a big fan of Alton brown but this is one area where I disagree. I tried his method it was OK, Just not the same. I like my wings super crispy with lots of reverse osmosis so they stay crisp in the sauce.

Fried wings with hot sauce = Buffalo Wings.

Oven baked wings marinated in hot sauce = Jersey Turnpike Wings.
Title: Re: Hot Wings?
Post by: euge on December 26, 2010, 10:46:55 PM
One place I worked for out in Vegas baked the wings as a prep then fried them to order. They were probably the best I've ever had.
Title: Re: Hot Wings?
Post by: beerocd on December 26, 2010, 11:30:42 PM
Butter, franks red hot sauce, Tabasco, cayenne (or other flaming hot red pepper)

Pretty much in that order, stick of butter, half tsp of cayenne - something in between of the other two.
Deep fried is the only way - if you're health conscious eat the celery...

Edit: as soon as I submitted this I started wondering about on the smoker.....
Title: Re: Hot Wings?
Post by: MrNate on December 27, 2010, 12:11:05 AM
Im a big fan of Alton brown but this is one area where I disagree. I tried his method it was OK, Just not the same. I like my wings super crispy with lots of reverse osmosis so they stay crisp in the sauce.

Fried wings with hot sauce = Buffalo Wings.

Oven baked wings marinated in hot sauce = Jersey Turnpike Wings.

It's really funny, but I associate deep fried + covered in hot sauce with either chinese take-out or god-awful chain restaurant wings. Baking is the closest I can get them to Bateman's wings, which will always be my ultimate hot wing.

Interesting to note: Almost all the wings you can get around here are the deep-fried & smothered variety.
Title: Re: Hot Wings?
Post by: nicneufeld on December 27, 2010, 01:52:02 AM
My favorite is Don Marco's Wing Thing method:

http://www.bbq-brethren.com/forum/showthread.php?t=63105

Basically a peach-habanero-bourbon marinade and glaze, with hot smoked wings.  Sweet and fiery.  Personally I've grown to despise the flavor of the vinegar hot sauces (such as those involved with traditional hot wings) so this is a perfect alternative for me.
Title: Re: Hot Wings?
Post by: bluesman on December 27, 2010, 02:47:35 AM
Edit: as soon as I submitted this I started wondering about on the smoker.....

Now that is a novel idea.  :-\ :-X ;D ;) 8)
Title: Re: Hot Wings?
Post by: phillamb168 on December 27, 2010, 09:36:03 AM
My favorite is Don Marco's Wing Thing method:

http://www.bbq-brethren.com/forum/showthread.php?t=63105

Basically a peach-habanero-bourbon marinade and glaze, with hot smoked wings.  Sweet and fiery.  Personally I've grown to despise the flavor of the vinegar hot sauces (such as those involved with traditional hot wings) so this is a perfect alternative for me.

That's close to what I do these days. It's really difficult to find Frank's (which is the only wing sauce I ever want to use) and it's super expensive when you do find it (€4.39 for a 12 oz bottle) so this is my go-to recipe: http://www.seriouseats.com/recipes/2010/08/grilling-honey-chiptole-wings-recipe.html

They are ALWAYS a crowd pleaser!
Title: Re: Hot Wings?
Post by: euge on December 27, 2010, 05:52:13 PM
The serious eats article is very interesting. I wonder instead of the oven the BGE at the same temp with the plate-setter. Mmmm.

Too bad the French haven't discovered the joy of hot-sauce. Frank's and Crystal hot sauce are ubiquitous but there's still at least another 10 to choose from at the local. Looking on Amazon the prices are shocking!
Title: Re: Hot Wings?
Post by: thirsty on December 27, 2010, 07:51:47 PM

Fried wings with hot sauce = Buffalo Wings.

Oven baked wings marinated in hot sauce = Jersey Turnpike Wings.

Exactly.

I grew up in Buffalo. Wings are deep fried.

Another good alternative for the summer is grilled wings. Get them good and cooked, then dump in to a tub of melted butter and hot sauce. Shake to coat, then eat.
Title: Re: Hot Wings?
Post by: 6thstreet on December 27, 2010, 11:40:39 PM
I marinate my wings for 24 hours, then smoke them for about 5 hours.  Then deep fry them and finally coat them in a home made sauce.  Trouble is everyone loves them so much that they always expect them.  Good thing I love them too and they go great with an IPA.
Title: Re: Hot Wings?
Post by: MrNate on December 28, 2010, 12:25:23 AM
Well, I marinated overnight and then deep fried them. The sauce I made was OK - I would have liked it hotter, but the flavor was pretty damn good. I lightly dusted them in corn starch before frying, and I have to say they were much better than I expected. Not the apathy-inducing Chinese Take-Out style breading that's ubiquitous here, but a crisper, less bready homestyle browning that went well with the overall idea of the dish.

However, I have to say that in all honesty I didn't find it to be all that much better than oven-baked, if at all. Granted, this is a comparison of my method of deep-frying to my method of baking, and it wasn't a blind side-by side comparison or anything else remotely approaching scientific. But at the same time, it wasn't an absolute, jaw-dropping proof that deep fried is inherently better than oven baked. On the other hand, the process did feel more "right" and it wasn't a whole lot of additional work.

I'll have to try it again sometime as a side-by side.
Title: Re: Hot Wings?
Post by: capozzoli on December 28, 2010, 01:42:41 AM
Sometimes in the summer we set up the turkey fryer if there is a party. I dredge an ass load of wings in salt and corn starch then fry them in piles. They turn out easy and feed a lot of people.  If you have the oil temp right they come out perfectly crispy and not greasy at all.This is tru of almost all fried food. The right temp and there is loads of reverse osmosis and the food will not drink up the oil.

Last time we did it we made Buffalo wings, Buffalo Thighs, Buffalo drum sticks. Awesome!

Next time we set up the fryer Im gonna do whole Buffalo Cornish Game Hens.
Title: Re: Hot Wings?
Post by: MrNate on December 28, 2010, 01:47:36 AM
Sometimes in the summer we set up the turkey fryer if there is a party. I dredge an ass load of wings in salt and corn starch then fry them in piles. They turn out easy and feed a lot of people.  If you have the oil temp right they come out perfectly crispy and not greasy at all.This is tru of almost all fried food. The right temp and there is loads of reverse osmosis and the food will not drink up the oil.

Last time we did it we made Buffalo wings, Buffalo Thighs, Buffalo drum sticks. Awesome!

Next time we set up the fryer Im gonna do whole Buffalo Cornish Game Hens.

Sounds great, thanks for the invite!
I always have trouble with oil temp when I'm deep frying. Mostly because I don't check the temperature. This time it was pretty close, though. I was actually thinking about getting one of those electric deep-fryers.
Title: Re: Hot Wings?
Post by: euge on December 28, 2010, 02:01:31 AM

Next time we set up the fryer Im gonna do whole Buffalo Cornish Game Hens.

Make sure you spatchcock them first!
Title: Re: Hot Wings?
Post by: capozzoli on December 28, 2010, 02:11:23 AM
Maybe we will do wings at the moonshiners reunion?

You should have gotten a van instead of another jeep. That way we could all fit in your van, turkey fryer in tow. Show those southerners what Buffalo wings are.

Besides you should have a van anyway right? Arent you gonna be single soon? Get a bumper sticker,

"If this Vans a Rockin Dont Come a Knockin"   Ahhh to be single.
Title: Re: Hot Wings?
Post by: MrNate on December 28, 2010, 02:16:49 AM
Maybe we will do wings at the moonshiners reunion?

You should have gotten a van instead of another jeep. That way we could all fit in your van, turkey fryer in tow. Show those southerners what Buffalo wings are.

Besides you should have a van anyway right? Arent you gonna be single soon? Get a bumper sticker,

"If this Vans a Rockin Dont Come a Knockin"   Ahhh to be single.

I actually bought the Jeep from a place in NY that sells mostly vans. If only I'd have thought ahead a little.

I still say the rented RV is the way to go.
Title: Re: Hot Wings?
Post by: nicneufeld on December 28, 2010, 02:19:03 AM
The right temp and there is loads of reverse osmosis

There is no such thing as reverse osmosis, right?  It goes in whatever direction it goes!

I shouldn't think too much about physics after a half-bot of mead and a heavy steak dinner.
Title: Re: Hot Wings?
Post by: capozzoli on December 28, 2010, 02:27:02 AM
Im not sure if reverse osmosis is the correct wording. But I no doubt misuse it as cooking nomenclature.

I mean like drops of oil in water dont emulsify. Or in the hot oil thetre is a point where the meat will not drink up the oil. There is a thin layer of "reverse osmosis". If the oil is to cool, the molecules are very close together and the meat or dough nut will drink the oil up like a sponge. To hot and it will burn. Just right and the food cooks without drinking up the oil.

What would that be called? Surface tension?
Title: Re: Hot Wings?
Post by: tygo on December 28, 2010, 02:31:56 AM
I think that's due to having the oil hot enough to cause whatever residual moisture is in the meat to flash to steam upon contact.  Too cold and it won't and it'll stick.   Too hot and it'll burn.  Jussst right and it kinda floats on that mini-cloud of steam between the meat and the oil.  Or something like that.
Title: Re: Hot Wings?
Post by: euge on December 28, 2010, 02:33:05 AM
And cook it too long and it gets greasy.
Title: Re: Hot Wings?
Post by: phillamb168 on December 28, 2010, 07:44:59 AM
The serious eats article is very interesting. I wonder instead of the oven the BGE at the same temp with the plate-setter. Mmmm.

Too bad the French haven't discovered the joy of hot-sauce. Frank's and Crystal hot sauce are ubiquitous but there's still at least another 10 to choose from at the local. Looking on Amazon the prices are shocking!

They work WONDERFULLY well in the BGE with plate setter- that's the only way I've made them so far. You "bake" them over the plate setter and then crisp them up by putting them on the very edges of the grate where the plate setter has the big gaps.

Hot sauce can be found quite easily in Germany, and thanks to the EU can be shipped to France without much trouble and almost no additional cost. I have some really, really amazing Bhut Jolokia hot sauce and a ridiculously hot Chipotle sauce from "Pepper King" but the trouble is finding the "low brow" stuff like Frank's.
Title: Re: Hot Wings?
Post by: beerocd on December 28, 2010, 12:38:46 PM
I think that's due to having the oil hot enough to cause whatever residual moisture is in the meat to flash to steam upon contact.  Too cold and it won't and it'll stick.   Too hot and it'll burn.  Jussst right and it kinda floats on that mini-cloud of steam between the meat and the oil.  Or something like that.

There was a myth busters where he thrust his wet fingers into molten lead and got that protective pocket of steam. Seems to work the same principal. I thought the deal was if the oil is hot enough to steam out the water out of the food, then the oil cannot find its way into the food. Once the temp is too low and the steam isn't happening, the oil can get into the food and you get greasy soggy crap.
Title: Re: Hot Wings?
Post by: tubercle on December 28, 2010, 01:28:29 PM

 What beerocd said^^^^^^^

And cook it too long and it gets greasy.



 Cooking too long also causes the food to get greasy because all the moisture is gone and nothing left to produce steam to keep the oil out.
Title: Re: Hot Wings?
Post by: 6thstreet on December 28, 2010, 05:53:29 PM
So what is everyones opinion on proper temp, oil and duration?
Title: Re: Hot Wings?
Post by: capozzoli on December 28, 2010, 09:09:56 PM
Ideally 350-375 aim for three seventy five, put in room temp food and it will drop to 365 and thats perfect. Duration depends on size of food and the volume of food to oil ratio.

Fry at that temp for a little while and start pulling them out every now and then check them. I like them extra crispy.
Title: Re: Hot Wings?
Post by: phillamb168 on December 30, 2010, 11:26:35 AM
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.
Title: Re: Hot Wings?
Post by: beerocd on December 30, 2010, 12:57:15 PM
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.

sounds like you're gonna pop em in "wet" - be careful! Should splatter pretty good.
Title: Re: Hot Wings?
Post by: phillamb168 on December 30, 2010, 02:01:08 PM
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.

sounds like you're gonna pop em in "wet" - be careful! Should splatter pretty good.


It wasn't a real marinade - just a powder coating. I expect them to be super dry from 24 hours in the fridge with plenty of surface area exposed to air. But I'll still be careful of course  - third-degree burns are rather unflattering.
Title: Re: Hot Wings?
Post by: euge on December 30, 2010, 06:18:04 PM
Put one in first and see what it does. It may splatter a bit but I bet theres no problem. The baking powder in the article really had me intrigued.
Title: Re: Hot Wings?
Post by: capozzoli on December 30, 2010, 09:06:08 PM
I cant figure out why they want baking powder in that recipe. Baking powder being an acid based leavening agent that releases co2 into batter or dough without fermentation; it makes no sense to me that it would be in that recipe. Unless the recipe designer is after the corn starch.

Baking powder is a mixture of corn starch and baking soda. We usually only buy baking soda, if a recipe calls for baking powder I mix it myself by adding cornstarch. 

If you dredge lightly the wings or duck, or fried chicken in corn starch, rice starch, potato starch you get a crispy, resilient finished product.

Do you think that is why they call for baking powder?
Title: Re: Hot Wings?
Post by: Kaiser on December 30, 2010, 09:34:41 PM
Baking powder is more than just baking soda and corn starch. It also contains one or more acid salts. I had to look this up at Wikipedia. http://en.wikipedia.org/wiki/Baking_powder

Kai
Title: Re: Hot Wings?
Post by: capozzoli on December 30, 2010, 09:56:38 PM
Oops, right. I also add a small amount of cream of tarter when I make up my own baking powder. This is the acid sat that will act as the activator. That is the only reason the other acid salts are in baking powder. To act as an "activator" in different combination like, fast acting, double acting.

Still none of these reasons would make sense using it in that recipe.

I have heard that sodium bicarbonate will work as a tenderizer. But that would only make sense if that recipe called for baking soda.


Title: Re: Hot Wings?
Post by: euge on December 30, 2010, 10:13:14 PM
Cap did you read the article? It explains why baking powder is used.
Title: Re: Hot Wings?
Post by: capozzoli on December 30, 2010, 10:28:59 PM
This is it here right? Lots of wing info here.

http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html

I am going to conduct some experiments. I get the bubbled skin with just the corn starch. I want to see if the sodium bicarbonate actually does anything.  

Coarse I dont usually do them in the oven.

I do brush my turkey and roasted chicken with corn starch and the skin gets all crispy, blistery delicious in the oven.
Title: Re: Hot Wings?
Post by: tschmidlin on December 31, 2010, 06:27:07 AM
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)
Title: Re: Hot Wings?
Post by: euge on December 31, 2010, 07:35:05 AM
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)

My favorite part of the chicken. I don't even bother with the rest unless spatchcocking is planned. Though can't help thinking I could do an entire chicken with the special baking powder rub.
Title: Re: Hot Wings?
Post by: phillamb168 on December 31, 2010, 08:27:04 AM
Put one in first and see what it does. It may splatter a bit but I bet theres no problem. The baking powder in the article really had me intrigued.

I used my turkey fryer pot on the stove (but only with a bit of oil, so there wasn't much risk of boilover) and there was definitely a lot of bubbling going on. I was glad I put it in the big pot.

Baking powder changes the pH of the skin so that the Maillard reaction happens more quickly and you get better crisping/browning. I think.
Title: Re: Hot Wings?
Post by: MrNate on January 04, 2011, 04:35:20 AM
For what it's worth, when I did that last batch they were wet with marinade and dusted in corn starch ut there wasn't a lot of splatter.

...Of course, I didn't have the oil near hot enough, so there's that.
Title: Re: Hot Wings?
Post by: Pawtucket Patriot on January 09, 2011, 07:42:33 PM
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)

That's pretty much my approach too. Franks, butter, a little splash of white vinegar and, depending on what I've got, some extra spices (usually either ancho or chipotle powder).
Title: Re: Hot Wings?
Post by: rbclay on January 14, 2011, 03:14:15 AM
Try some cilantro and diced green onions into your favorite hot wing sauce. Very nice touch. I rarely make them any other way now.
Par-baked then fried is definitely the way to go...
I eat wings as a treat. Otherwise I would eat them at least weekly. Definitely having them this Saturday for the Steelers playoff game! When we Steelers fans call our buddies across the country the week before the game the question is always "what are you making for the game?"
Title: Re: Hot Wings?
Post by: capozzoli on January 14, 2011, 03:31:30 AM
rbclay, try this for a sauce.

Melted butter, a few gratings of fresh ginger, a good portion of curry powder or garam masala. sweet soy sauce or just a little regular soy sauce. honey, black pepper, water to thin, corn starch and water to thicken.

Then just before tossing the wings add the chopped cilantro and scallions.

 I call them curry wings.

They go absolutely fantastic with sweet potato fries.

Title: Re: Hot Wings?
Post by: MrNate on January 17, 2011, 07:00:56 AM
Cooked up another batch yesterday. Cap, I tried your "use the point of the knife to seperate joints" method but had absolutely no patience for it. Cleaver came out.

Anyway, since it was Ravens vs. Steelers, I was morally obligated to make Old Bay wings. Salt, pepper, garlic powder, onion powder, and metric buttloads of Old Bay. Tried to find Natty Boh, but there's apparently not a drop to be had in NJ.

Good, though. I'm sold on deep frying, and getting better at it.
Title: Re: Hot Wings?
Post by: loopy on January 17, 2011, 09:43:38 PM
I did hot wings over the weekend after reading this thread late last week.

I did three seasons; honeybbq for the kids, (just mixed generic sweet baby rays sauce and local honey), cajun mustard (from the hot sauce festival), and a garlic hot (pain is good bottle). 

I marinated them and put them on the grill over mesquite hearts for a few hours at 270-300ish.  awesome.  I will do them again and take pictures. 
Title: Re: Hot Wings?
Post by: phillamb168 on January 18, 2011, 12:35:46 PM
You want hot wings? Try putting some of this on them: http://www.pepper-king.com/Hot-Saucen-BBQ-Steak-Saucen/Chili-Extrakte/Pepper-King-11-Million-Chiliextrakt.html

11. Million. Scoville. I kinda want to try it, but I'm nervous, because the Bhut Jolokia is ~1m... but an order of magnitude greater than that? I wonder if it's a controlled substance.
Title: Re: Hot Wings?
Post by: MrNate on January 21, 2011, 08:06:59 PM
You want hot wings? Try putting some of this on them: http://www.pepper-king.com/Hot-Saucen-BBQ-Steak-Saucen/Chili-Extrakte/Pepper-King-11-Million-Chiliextrakt.html

11. Million. Scoville. I kinda want to try it, but I'm nervous, because the Bhut Jolokia is ~1m... but an order of magnitude greater than that? I wonder if it's a controlled substance.

Mmmm... Weapon-grade hot sauce. Sounds delish.
Title: Re: Hot Wings?
Post by: ryang on January 24, 2011, 05:18:29 PM
ok, looking through this thread made me want to make some, so I did for the Packers game.
holy crap they came out GREAT!!!  probably the best wings I've had.

dredged in corn starch and salt, fried until crispy (I started with partially frozen wings so it took about 12 min)

made some regular franks wing sauce with butter and redhot... deliciously simple!

cap, made some of your curry sauce too.  wow, very good, but very rich.  I could eat 2 buffalo wings to every 1 curry wing.  I didn't get the sauce quite thick enough either I don't think, but very very good nonetheless.

between 3 of us we hammered 3 lbs of wings.  some rye ipa and biere de garde homebrew was enjoyed with the finger-lickin goodness. 

all that AND the PACKERS WINNING THE NFC CHAMPIONSHIP it was a great sunday afternoon!!!
Title: Re: Hot Wings?
Post by: MrNate on January 25, 2011, 06:27:56 AM
I'm making Old Bay wings for the superbowl. Ravens might not have made it, but Steelers are the next best thing.

Also: If you are a Steelers fan, start growing your Rothlis-beard now to show your support. Dye it black and yellow on game day. And tell your firiends about the Beastly Beard.
Title: Re: Hot Wings?
Post by: rabid_dingo on February 06, 2011, 05:48:08 PM
Im not sure if reverse osmosis is the correct wording. But I no doubt misuse it as cooking nomenclature.

I mean like drops of oil in water dont emulsify. Or in the hot oil thetre is a point where the meat will not drink up the oil. There is a thin layer of "reverse osmosis". If the oil is to cool, the molecules are very close together and the meat or dough nut will drink the oil up like a sponge. To hot and it will burn. Just right and the food cooks without drinking up the oil.

What would that be called? Surface tension?

Positive pressure from the steam coming from the food. That's my story and I'm sticking to it.

Gotta make some wings soon.
Title: Re: Hot Wings?
Post by: tygo on February 06, 2011, 06:43:24 PM
I'm going to do up a batch for the game tonight.  Never made them from scratch before but this thread makes it easy.  :D

I've got them cut up and sitting in a paper towel lined tray in the fridge.  I'm going to go with corn starch with some paprika, salt, and pepper thrown in the mix, and deep-fried at 375 in peanut oil.

Sauce will be butter, frank's, and chili garlic sauce.
Title: Re: Hot Wings?
Post by: Hokerer on February 06, 2011, 09:48:58 PM
Sauce will be butter, frank's, and chili garlic sauce.

Gonna say it like the old lady?...  "I put that &%#$^#) on everything!"
Title: Re: Hot Wings?
Post by: dbeechum on February 07, 2011, 07:36:21 AM
Totally used Alton Brown's Technique (http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html) tonight.

Extended the oven time by 10 minutes to really get crisp and then tossed with a mostly traditionally half and half recipe of butter and Frank's (full traditional would have been margarine instead) and I added a healthy 5 second squeeze of Siracha before I whisked the sauce together and chunked in the wings.

Awesome!

But how is it we've talked this far about chicken wings and haven't touched on the whole Bleu Cheese vs. Ranch thing?

I grew up on the East Coast - Bleu all the way. When I moved out here to the West, they started handing me Ranch and I started batting it back.
Title: Re: Hot Wings?
Post by: tygo on February 07, 2011, 12:22:55 PM
Mine turned out great for my first attempt.  I would kick up the heat a little bit more next time.  I kept it low to be on the safe side this time around.  That's Bleu cheese there.  Only way to go.

(http://i.imgur.com/gz1Yi.jpg)
Title: Re: Hot Wings?
Post by: euge on February 07, 2011, 05:20:53 PM
Nice looking wings. Will have to do some soon.

I love blue cheese and blue cheese dressing. Unfortunately, despite being tasty- Ranch dressing is ladled on just about everything you can pick up with your fingers. I've even known young ladies who won't touch pizza unless there's a bottle of Ranch close by.

We should start up a campaign for real wings... CAMRW
Title: Re: Hot Wings?
Post by: nicneufeld on February 07, 2011, 07:59:47 PM
I've never had a special love for traditional wings.  So I may not be CAMRW material but I did do some good wings yesterday...basic deep fried wings, but instead of the butter/vinegar chili sauce mix I made up a sauce using hoisin, lots of sriracha, five spice powder, fresh ginger, microplaned orange zest, sugar, garlic...maybe that was it.  But I tossed the wings in that and they were quite tasty!  I ate more of them than I probably should have...
Title: Re: Hot Wings?
Post by: euge on February 07, 2011, 08:08:49 PM
Nothing like a nice wing hangover. :D

BTW the Asian-style wings sounds great.
Title: Re: Hot Wings?
Post by: MrNate on February 07, 2011, 08:14:13 PM
Well, I thought the Old Bay wings turned out great, but nobody else was a big fan. I guess there's a reason why they don't sell Old Bay wings up here.  ::)